MUSHROOM, SAUSAGE AND GRUYERE STRATA

Mushroom, Sausage and Gruyere Strata image

Provided by Marcela Valladolid

Time 4h55m

Yield 8 servings

Number Of Ingredients 19

Previous Next

4 tablespoons (1/2 stick) butter
1 clove garlic, minced
1/2 onion, finely chopped
2 cups chopped shiitake mushrooms
1 cup chopped oyster mushrooms
1 tablespoon finely chopped fresh thyme, plus thyme sprigs, for garnish
4 classic Italian sausages, chopped
2 cups whole milk
1 cup heavy cream
6 large eggs
Kosher salt and freshly ground pepper
2 cups grated Gruyere
4 cups stale baguette cubes
Oil, for greasing the pan
All-purpose flour, for flouring the pan
4 tablespoons (1/2 stick) butter
2 tablespoons all-purpose flour
1 cup chicken broth
Kosher salt and freshly ground pepper

Steps:

For the strata: In a large saucepan over medium-high heat, melt the butter. Add the garlic and onion and cook until the onion is translucent, about 5 minutes. Add the oyster and shiitake mushrooms and chopped thyme and saute until the mushrooms are tender, about 5 minutes. Remove the mushrooms to a plate. In the same saucepan, add the sausage and cook until no longer pink, about 5 minutes. Transfer the sausage to the plate, leaving the drippings behind for gravy (refrigerate the drippings until ready to make the gravy).
In a large bowl, whisk together the milk, cream and eggs. Season with salt and pepper. Add the cheese and reserved mushrooms and sausage to the mixture. Mix in the bread cubes. Refrigerate for at least 3 hours and up to 24 hours.
Preheat the oven to 325 degrees F.
Grease a bundt pan with oil. Add a little flour to the pan so the strata doesn't stick. Add the strata mixture to the pan and bake until deep golden brown, 50 to 60 minutes. Let cool slightly, then transfer to a plate.
For the gravy: While the strata is baking, heat the reserved sausage drippings in a saucepan over medium heat. Add the butter and cook until melted. Add the flour and continue to cook until the mixture starts to thicken, about 5 minutes. Gradually whisk in the chicken broth while cooking. Add a pinch of salt and some pepper.
Serve the strata with the warm gravy and garnish with fresh thyme sprigs.